Learn More About This Product
Primary Notes: Cherry Raspberry Clove Hibiscus
Secondary Notes: Vanilla
Tertiary Notes: Mushroom
Acidity: Medium +
Origin & Awards
Origin: Limari Valley, Chile
Maker: Concha Y Toro
Grape: Pinot Noir / Pinot Nero
Fermentation: Biodynamic Heavy Wood
Serving Temperature: Best served between 16–18 degrees.
Asian Food Pairing:
Western Food Pairing: Beef burger, salmon with fresh herbs, pork tenderloin with cherry-pome- granate sauce, lentils with spinach and roasted beets, aged cheese, cheddar, or brie.
Concha y Toro Amelia Pinot Noir 2017
Concha y Toro launched the Amelia brand in 1993 as a tribute to women who have pushed beyond the limits. Searching for new horizons -think Amelia Earhart, Jane Goodal, Gertrude Ederte, and more.
Light ruby red colour. This Pinot Noir opens with a complex and multi-layered bouquet. Dominated by red cherry notes and a hint of smoke and black tea leaf. Refreshing, with an excellent combination of structure and a mineral backbone. The dry palate offers a streak of salinity. Flavours of oak grain, vanilla, red cherry and dark fruits. Closes with a long, fresh finish.
"The Amelia Pinot Noir has a great structure, balanced acidity, and a touch of salinity that only the Limarí Valley can deliver." — Marcelo Papa, Winemaker.
From the best terroir for Pinot Noir in the Limarí Valley, the fruit for this wine is taken from blocks 5 & 6 of the Quebrada Seca Vineyard. Quebrada Seca is located 190 metres above sea level. On one of the valley's rolling hills, bordering the Atacama Desert to the north and just 22 kilometres from the Pacific Ocean to the west.
Cool climate and moderate temperatures, thanks to coastal breezes, help the fruit to ripen slowly. Producing fresh wines with an attractive mineral character. Blocks 5 & 6 are associated with the Santa Cristina soil series and are of colluvial origin. With the presence of angular stones and a good percentage of red clay and calcium carbonate.
Manual harvest, the bunches go through hand picking and selection before they are deposited into stainless steel tanks. 10–15% of the capacity is filled with whole clusters and the remainder with grapes that were very carefully destemmed to prevent any breakage in the berries.
The vinification process began with a cold maceration for 6–7 days at 7–8°C. With one punchdown per day to even out the temperature for a more delicate extraction. As different lots complete their fermentation, they are separated from their skins and racked into barrels for aging. The wine undergoes malolactic fermentation naturally as it ages for 12 months in French oak barrels (20% new and 80% second or third-use).
AWARDS & ACCOLADES
2020 - 94 POINTS
- 93 POINTS
- 91 POINTS